Place the tomatoes and beans in a large ceramic dish, sprinkle with sea salt and black pepper and set aside. Place the oil, garlic and anchovies in a non-stick frying-pan over a medium heat. Cook for two to three minutes, or until the garlic is golden.

Remove from the heat, add the vinegar and stir to combine. Spoon the vinegar mix over the tomatoes and beans and allow to marinate for 30 minutes. Add the basil and toss to combine. Top with the shaved pecorino to serve.

Wine choice 2011 Picpoul de Pinet, Domaine de Félines, Languedoc, France £8.95, Waitrose. Acid is the key to this match and lots of it. Salt (anchovies) and acidic tomatoes demand a sprightly wine, full of mouth-tingling vitality, as anything flat or flabby will be found wanting. Picpoul is southern France’s freshest white and served icy-cool, with notes of citrus and herbs, is perfect for this fresh salad.